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FareShare Gazette -- November 2007 Recipes

A home-style FareShare Gazette -- November 2007 Recipes made with Black Beans Sorted Rinsed, Olive Oil, Chili Powder, Fresh Ground White Pepper, and Fresh Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 3/4 cup
• 6 tbsp
• 2 tbsp
• 3/4 tsp
• 3/4 tsp
• 3/4 tsp
• 2 lb
• 2 1/2 lb
• 1/2 cup
• 3 tbsp
• 2 tbsp
• 1 can
• 1/2 cup
• 3/4 tsp
• 3/4 tsp
• 2 cup
• 1/3 cup
• 3 tsp
• 1/2 tsp
• 1 cup
• 7 1/2 oz
• 2 oz
• 1 tsp
• 1 tsp
• 8 oz
• 4 oz
• 12 oz
• 6 oz
• 1 tsp
• 1 1/2 lb
• 125 g
• 1/4 cup
• 1 cup
• 1 pinch
• 1/4 cup
• 2 cup
• 3/4 cup
• 4 tsp
• 1/2 tsp
• 2/3 cup
• 6 oz
• 2/3 cup
• 1 tsp
• 3 oz
• 6 oz
• 8 oz
• 6 oz
• 4 oz
• 1 tsp
• 1 lb
• 7 1/2 oz
• 3/4 tsp
• 10 tsp
• 1 tbsp
• 2/3 cup
• 1 tsp
• 1 3/4 cup
• 1/4 cup
• 1/3 cup
• 2 1/2 tsp

Method (preview)

1. 1

   In a large saucepan, bring beans to a boil.

2. 2

   Add lamb bones, bouquet garni and 1 crushed garlic clove.

3. 3

   Reduce heat and simmer till beans are tender but not mushy.

4. 4

   Skim occasionally and add more water if necessary to keep beans submerged.

5. 5

   Heat 3 tablespoons oil in large heavy saucepan over moderate heat.

6. 6

   Add onions and cook until soft, about 10 minutes.

7. 7

   Add 2 cloves of minced garlic; stir about 3 minutes.

8. 8

   Transfer onion and garlic mixture to a plate, using a slotted spoon.

9. 9

   Add remaining oil to pan.

10. 10

    Increase heat to medium-high.

11. 11

    Add lamb and cook until no longer pink, breaking up with spoon, about 6 minutes.

12. 12

    Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice.

13. 13

    Stir 5 minutes.

14. 14

    Add tomatoes (and half of their liquid, if canned).

15. 15

    Bring to a boil then reduce heat and simmer for another 5 minutes.

16. 16

    Add 3/4 cup of Zinfandel.

17. 17

    Simmer, skimming occasionally, for 30 minutes.

18. 18

    Drain beans and reserve the cooking liquid.

19. 19

    Discard the bones and garni.

20. 20

    Add beans and remaining Zinfandel to chili mixture.

21. 21

    Salt and season as necessary.

22. 22

    Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it).

23. 23

    Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

24. 24

    Drain and return potato to pan. Add half-and-half, butter and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

25. 25

    Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use.

26. 26

    Stir chopped chiles, brown sugar, salt and 1/2 teaspoon cinnamon into potato mixture.

27. 27

    Sprinkle with 1/4 teaspoon cinnamon.

28. 28

    Combine dry ingredients, cut in shortening until mixture resembles coarse crumbs.

29. 29

    Spread batter evenly into two greased 8-inch layer cake pans.

30. 30

    Bake in 400F. oven for 15 minutes or until wooden pick inserted in center comes out clean.

31. 31

    Cool and remove from pans.

32. 32

    Place on lightly greased cookie sheet and bake at 400F. 12 to 15 minutes, or until wooden pick tests clean.

33. 33

    If making scones, pat into circle, cut into wedges and bake as above.

34. 34

    Heat 1 inch of water in the bottom half of a double boiler over medium heat.

35. 35

    Place the plain and the unsweetened chocolates in the top half of the double boiler.

36. 36

    Tightly cover the top with cling film and allow to heat for 12 to 15 minutes.

37. 37

    Remove from the heat and stir until smooth.

38. 38

    Keep at room temperature until needed.

39. 39

    Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle.

40. 40

    Beat on medium for 1 minute.

41. 41

    Scrape down the bowl and beat on high for an additional 30 seconds.

42. 42

    Scrape down the bowl.

43. 43

    Add the eggs, one at a time, while beating on medium and stopping to scrape down the bowl after incorporating each addition.

44. 44

    Add the vanilla essence and beat on medium for 30 seconds.

45. 45

    Add the melted chocolate and beat on low for 10 seconds more.

46. 46

    Scrape down the bowl and beat for an additional 30 seconds.

47. 47

    Add the sifted flour, cocoa powder, bicarbonate of soda, salt and the chocolate chips; beat on low until thoroughly combined, about 20 to 30 seconds.

48. 48

    Remove the bowl from the mixer and mix thoroughly with a rubber spatula.

49. 49

    Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets.

50. 50

    Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time.

51. 51

    Cream butter and sugar.

52. 52

    Blend in dry ingredients.

53. 53

    Roll into balls and place on greased cooking sheet with room to spread.

54. 54

    Flatten each ball with a fork dipped in cold water.

55. 55

    Don't crisscross.